Thursday, October 27, 2011

Did
you watch it? All of it? I hope you did...and let me start off by
saying...that I am really proud of The Doctors on this one for standing
their ground...more specifically Dr. Lisa. Jillian kind of got cut off
at the end but she is right on track with the grass-fed beef and etc.
the look on her face throughout the video kind of lets you know exactly
what her opinion is. So here is where my rant begins.

First
off..I am sick and tired of diets that are not Vegan being considered
as "lacking in nutrients" and vegetables. There are two sides of the
spectrum. There are your unhealthy muffin-loving, cake-baking vegans
that are addicted to sugar and chex mix, and then there are your vegans
that really do eat whole foods and and are truly following a plant based
diet. The same goes for a "meat based" ( I don't even like that term. )
diet. There are those who follow the standard American diet filled with
processed foods, fast food...you name it--they eat it. Then, there is
the "meat based " diets that I would like to rename balanced plant based
diets. I think I eat more vegetables than most vegans yet I still eat
grass-fed beef, organic free-range chicken, fish, and eggs. Just because
you are vegan doesn't mean you are healthy, and it is more than just
the Vegan Vs. Meat Eaters debate that we need to look at.. in reality,
the people who are the healthiest are those who stick to eating REAL
FOOD. Food that is closest to it's original form.

I had an experience closest to Jillians story. She tried to go vegan but she felt terrible..if you would like to read my story please go here.
Dr. Wendy also talked about her experience with becoming anemic on a
vegetarian diet. And Dr. Barnard follows up by saying that the milk in
her vegetarian diet is the cause of her anemia...however, he is talking
about conventional dairy and gives absolutely no mention of raw organic
dairy from grass-fed cows.

The
second part about this segment I would like to address is that this
doctor pulls out a BMI chart study to prove that Veganism is
"healthier." If you are even remotely involved in the health and fitness
world you will already know that the BMI chart is very unreliable. Here
is why: BMI takes in account your height to weight ratio. However, lets
say you are a body builder. If you calculate your height to weight
ratio using the lovely BMI chart you will most likely be put in the
overweight category because you are carrying around extra weight..but
that weight is coming in the form of muscle, not fat. The BMI chart does
not take this into account. This doctors chart shows that Vegans are
most likely to fit into the healthy weight category. BUT in my opinion
that is because many vegans are lacking muscle. It seems that this
doctor has never heard of the term "skinny fat" and relates health to
"thinness". Thin, does not mean healthy Dr. Barnard. Vegans could very
well be on the lighter side if they don't exercise and don't carry
around much muscle.Then he pulls out the diabetes chart. So here is the
chart that proves everything...but not exactly. Vegans are least likely
to be diabetic, however, they are more likely to be younger...then count
in the vegans that actually follow a true plant based diet and you have
yourself proof that a vegan diet is the only way to beat diabetes.
Instead of making a comparison between variations of the standard
American diet and plant based vegan diet, how about we get a chart
comparing followers of a Paleo diet, WAPF diet, Medditeranian diet, the
standard American diet, and the junk food vegan diet ( Mmmm boca burgers
and vegan french fries ). It makes me want to scream because of the way
that these studies are presented on a chart and how it skews
information to the public. I want to stress so badly the importance of
people not just jumping into a vegan diet without doing their research.
And as for dietary recommendations..the first foods out of this doctors
mouth is brown rice and spaghetti. Brown rice and spaghetti have next to
no nutrients. Good call Doc.

Again,
Jillian's comment about going vegan and then feeling terrible. Have you
noticed Jillian's physique? She is very muscular, lean, and fit. She
needs more protein than your average Joe that might get in a 30 minute
walk on their lunch hour. So perhaps, veganism is not well suited for
people who strength train or have a mesomorph body type.

One
of the biggest arguments about the Vegan diet is that not getting
enough protein is a "myth." Yes, this might very well be a myth but the
real myth is that all the protein that you are eating is getting
absorbed. Truth is, on paper it might show that your diet consists of
enough grams of protein but it might not be getting completely absorbed
by the body. Your body has to do a lot more work when your protein is
all plant based compared to eating complete proteins from foods such as
chicken, or fish.

I
think I am done ranting for now... but please. I beg you. If you are
thinking about going vegan..especially for health reasons, I would
explore other options. To all the Vegans that might read this...I still love you.

Thursday, October 13, 2011

It's hard to believe that I am already going on week 3 of this new quarter at school. It is going by so fast. Not only is it going by fast, but I am absolutely loving this class. I am taking American Regional Cuisine, which as you could probably figure out from the name- studies the cuisine across America. I know, you are probably thinking "American food? Doesn't American food suck? Isn't Jaimie Oliver trying to revolutionize our food?" Think again. Our food didn't always suck. Think pre-processed, pre- fast food America. What are we left with? You are about to find out. ( in case you really care ) Here is a little bit of what culinary school is like if you have ever wondered what it is we actually do. This is a clip straight from our class syllabus.
( Blog continues after the syllabus )

Weekly Outline:

Week
1

Lecture:

Overview of the History and Development of New
England

Lab:

Day 1, Menu 1:

New
England Clam Chowder

Marinated Zucchini & Tomato Salad

New England Boiled Dinner

Peach and Blueberry Cobbler

+ clams casino from menu 2

Week 1
Due: Day Two:

Print out the last page of the syllabus,
sign it, and bring it to class.

Print out instructions for the Indigenous
Food report from doc.sharing, bring to class.

Day 2, Menu 2:

Cod Cakes with Tartar Sauce

Roasted Turkey Roulade with Giblet Gravy

Cranberry Sauce

Green Beans with Fried Onions

Glazed Turnips

Mashed Sweet Potatoes

Gingerbread

Homework:

Week 1 Homework:

Journal- New England

Quiz on New England

Put together the Notebook/Journal Binder

Prepare Weekly Recipes

Week 2

Lecture:

Overview of the History and Development of the
Mid Atlantic

Lab:

Day 1, Menu 1:

Spicy Crab Soup with Crab Puffs

Egg, Cucumber, and Tomato Salad

Buffalo Chicken Wings

Roast Duck with Garlic and Honey (sub doc.sharing
recipe for duck with cherry)

Roasted Potatoes and Pearl Onions

Applesauce Cake and Caramel Glaze (1/2 recipe!)

Week 2 Due: Day One:

Journal on New England

Quiz on New England

Day 2, Menu 2:

Vichyssoise

Beets, Belgian Endive, and Feta Salad

Scallops with Mushrooms and Asparagus

Croquette Potatoes

Potatoes Parmentier

Green Beans

Spaghetti Squash

Ginger Pound Cake with Warm Cranberries

Week 2
Due: Day Two:

Journal/Notebook Binder

Homework:

Week 2 Homework:

Journal- Mid-Atlantic

Quiz on Mid-Atlantic States

Prepare Weekly Recipes

Week 3

Lecture:

Overview of the History and Development of the
South

Lab:

Day 1, Menu 3:

Watermelon & Watercress Salad with
Shallot-Citrus Dressing

Fried Green Tomatoes with Blue Cheese and Roasted
Red Pepper Sauce

Southern Fried Chicken with Cream Gravy

Pan-Roasted Butternut Squash and Turnips

Peach Cobbler

+ prep the pork for the pulled pork sandwiches

Week 3 Due: Day One:

Journal on Mid-Atlantic States

Quiz on Mid-Atlantic States

Day 2, Menu 2:

Hoppin’ John Salad with Pecan Vinaigrette

Sweet Onion Tart with Roasted Tomato Sauce and
Green Onion- Basil Oil

Shrimp Perloo

Carolina Pulled Pork Sandwich

Sandwich Slaw

Potato Salad

Banana Pudding

Homework:

Week 3
Homework:

Journal on Southern Cuisine

Quiz on Southern Cuisine

Indigenous Food report (due week 4 day 2)

Prepare Weekly Recipes

Week 4

Lecture:

Overview of the History and Development of the
Cuisine of Florida

Lab:

Day 1, Menu 1:

Black Bean
Soup

Ceviche of Shrimp and Floribbean Slaw

Chicken with Tamarind Ginger Sauce

Stewed Pink Beans

Stuffed Chayote with Tomatoes, Mushrooms and
Cheese

Candied Sweet Potatoes

Week 4
Due: Day One:

Journal on Southern Cuisine

Quiz on Southern Cuisine

Day 2, Menu 2:

Key West Conch Chowder

Hearts of Palm Salad

Pan Seared Grouper with Black Bean, Jicama, and
Corn Relish

Tropical Fruit Salsa

Corn Custard

Key Lime Pie

Week 4 Due: Day Two:

Indigenous Food report due

Homework:

Week 4 Homework:

Journal on Floribbean Cuisine

Quiz on Floribbean Cuisine

Prepare Weekly Recipes

Week 5

Lecture:

Overview of the History and Development of Cajun
and Creole Cuisine

Lab:

Day 1, Menu 1:

Chicken and Andouille Sausage Gumbo (sub gumbo
recipe on doc.sharing)

Tomato and Haricot Vert Salad

Fried Fish with Pearly Meal and Remoulade Sauce

Crawfish Etouffèe

Boiled Rice

Smothered Okra

Bread Pudding with Whisky Sauce

Week 5 Due: Day One:

Journal on Floribbean Cuisine

Quiz on Floribbean Cuisine

Day 2, Menu 2:

Red Beans and Rice

Green Salad with Vinaigrette

Baked Cheese Grits

Braised Beef Daube

Glazed Carrots

Sugar Snap Peas

Fried Oyster Po Boy

Pecan Pralines

Homework:

Week 5 Homework:

Journal on Cajun and Creole

Quiz on Cajun and Creole Cuisine

Prepare Weekly Recipes

Week 6

Lecture:

Overview of the History and Development of the
Cuisine of the Central Plains

Lab:

Day 1, Menu 1:

Wisconsin Cheddar and Beer Soup

Beet and Apple Salad with Horseradish Vinaigrette

Planked Whitefish with Green Onion Butter

Mashed Celeriac and Potatoes

Pickled Pearl Onions

Sautéed Green Beans and Cherry Tomatoes

Brownie Pudding Cake

+ prep ribs for day 2 & soak beans

Week 6
Due: Day One:

Journal on Cajun and Creole

Quiz on Cajun and Creole Cuisine

Day 2, Menu 2:

Barley Beef Soup

KC BBQ Ribs

Steak Fries

Cannellini Beans with Tomatoes and Basil

Roast Chicken with Wild Rice, Walnuts, and Dried Fruit
Stuffing

Winter Vegetables with Thyme, and Broccoli
Florets

+ Sour Cream Coffee Cake from menu 3

Homework:

Week 6 Homework:

Journal on Cuisine of the Central Plains

Quiz on Cuisine of the Central Plains

Begin Menu Planning Project

Prepare Weekly Recipes

Week 7

Lecture:

Overview of the History and Development of
Tex-Mex Cuisine

Lab:

Day 1, Menu 1:

LBJ Pedernales Chili

Jalapeno Cornbread

Crab Quesadillas with Green Chili Chutney

Lone Star Chicken-Fried Steak with Cream Gravy

Mashed Potatoes

Black-Eyed Peas

Mexican Wedding Cookies

Week 7
Due: Day One:

Journal on Cuisine of the Central Plains

Quiz on Cuisine of the Central Plains

Day 2, Menu 2:

Caldo de Res (sub recipe from doc.sharing)

Pork Flautas

Guacamole

Pico de Gallo

Shrimp Tacos with Green Chili Sauce

Cheese Enchiladas

Arroz a la Mexicana

Refried Beans

Flan

Homework:

Week 6 Homework:

Journal on Tex-Mex Cuisine due

Quiz on Texas and Tex-Mex Cuisine

Menu Planning Project (due week 8 day 2)

Prepare Weekly Recipes

Week 8

Lecture:

Overview of the History and Development of the
Cuisines of the Southwest and Rocky Mountains

Lab:

Day 1, Menu 1:

Tortilla Chips, Salsa Fresca, and Tomatillo Salsa

Poblano and Potato Soup with Tortilla Chips

Marinated Quail on Spinach Salad

Pumpkin Seed Crusted Trout

Calabacitas con Maize

Annatto Rice and Queso Fresco

Tres Leches Cake

+ sopaipillas recipe from doc.sharing (not from
the book)

Week 8
Due: Day One:

Journal on Tex-Mex Cuisine due

Quiz on Texas and Tex-Mex Cuisine

Day 2, Menu 2:

Grilled Vegetable Gazpacho

Spicy Pork Empanadas with Marinated Dried Bean
Salad Colorado

Lamb Shoulder with Cilantro Pesto and Jalapeno
Preserves

Broccoli with Candied Pecans

Fingerlings with Parsley-Basil Dressing

Lemon Chess Pie

Week 8
Due: Day Two:

Menu Planning Project

Homework:

Week 7 Homework:

Journal on Cuisine of the Southwest

Quiz on the Cuisines of the Southwest

Prepare Weekly Recipes

Week 9

Lecture:

Overview of the History and Development of the
Cuisine of California

Lab:

Day 1, Menu 1:

Chilled Avocado and Cucumber Soup

Warm Scallop Salad with Tomato, Mind, and Lime
Dressing

Sautéed Duck Breast with a Port Wine Reduction

Monterey Jack and Green Chile Polenta

Fried Fennel

Creamed Spinach

+ Strawberry Shortcake from Menu 2

+ make sponge for the focaccia

Week 9
Due: Day One: (drop box them)

Journal on Cuisine of the Southwest

Quiz on the Cuisines of the Southwest

Day 2, Menu 3:

Dilled Carrot Soup

Caesar Salad

Hangtown Fry

San Francisco Cioppino

Kiwifruit and Grape Rice Pudding

+ Rosemary Focaccia (from “other recipes”-
California chapter)

Homework:

Week 9 Homework:

Journal on California

Quiz on California

Prepare Weekly Recipes

Week 10

Lecture:

Overview of the History and Development of the
Cuisine of the Pacific Northwest and Hawaii

If you actually looked at the syllabus ( unlike a real student ) then you will see that not only does America have amazing food, but we also have real homework. Who knew culinary school was more than just cooking? Well it is, but I love it.
Another awesome detail about this class is that our chef instructor is awesome. She is way more relaxed than our last instructor--who loved to single people out in front of the whole class for things that we really didn't know any better. I narrowly escaped ever being singled out in front of the class but that doesn't mean that I didn't want to vomit just thinking about the possibility. I am not afraid of this instructor, and her food critiques are a lot more detailed and attention oriented. She has a way better pallet and has a taste for things other than salt. ( For our lass instructor you had to salt things according to how you would eat it, and then salt it some more. ) I guess you could say she is a tougher grader, but I like that--it is necessary for improvement, and it is always done in a constructive way.